daily preparation and keeps upto date with the new products, recipes and preparation techniques

Adheres to all policies and procedures as prescribed by company operations

Ensures that the equipment is maintained properly, that the highest standards of cleanliness are kept and thatsafe food handling is practiced at all times.

Assists in managing the daily food preparation and duties assigned by the superiors to meet the standard andthe quality set by the Restaurant.

Works closely with the immediate superior to discuss customer demand, seasonal ingredient availability, andspecial events, and may also suggest menu options or new dishes.

Inspects areas daily and ensures that standards of cleanliness and order of areas are respected

Ensures that wastage and spoilage is controlled in the section. Immediately reports any non-conformance toSous Chef/Immediate Superior

Estimates the daily production needs and checking the quality of raw and cooked food products to ensure thatstandards are met.

Checks deliveries to make sure that ingredients are fresh, quantities are correct, and that ingredients areproperly stored and accessible to chefs working within the restaurant.

Prepares food requisitions for the section and submits to the Sous Chef

Ensures that HACCP standards are followed with consistency in the section

Ensures all products are in date and that accurate labeling is used to identify expirations.

Prepares safety and cleanliness guidelines for team members/subordinates and make sure they adhere to strictstandards of professionalism and hygiene.

Report work orders to the Sous Chef when deficiencies are noted or when maintenance is required and tofollow up on the work orders in a timely manner.

Guides and trains the subordinates on a daily basis to ensure high motivation and economical workingenvironment.

Ensures effective communication among the kitchens and with other department

Skills

• Knowledge of the preparation and recipe elements of their section and can identify ingredients used in thepreparationFully conversant with all health and safety and hygiene procedures.Knowledge of all standardprocedures and policies pertaining to food preparation, receiving, storage and sanitation.Knowledge of Microsoftoffice package and Outlook

• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.